Pull-apart French dip sliders ~ jammy onions, melty provolone, tender roast beef and plenty of hot jus for dunking!
French dip sliders are low effort with a big payoff. You can caramelize the onions ahead, use good deli roast beef, and have these in the oven in ten minutes. Let folks serve themselves with cups of jus. Perfect for game day…or any Sunday, really.
If you’ve tried and loved my classic ham and cheese sliders, or my holiday skewing turkey cranberry sliders, you’ve got to try my new favorite edition!
what makes a French dip slider?
The French dip is a hot sandwich of thin-sliced roast beef on a soft, crusty roll, served with warm beef au jus for dipping. So what if a French Dip Sandwich and a Slider had a baby…
- deli style roast beef
- provolone or Swiss cheese – not traditional, but works great in these sandwiches and acts as the delicious glue that binds it all together
- caramelized onions add a great layer of savory flavor
- butter sauce flavored with fresh thyme leaves, dijon mustard, and garlic powder lends amazing flavor these sandwiches and also gives them a lovely texture – the butter melts into the bottom of the sandwiches and makes them slightly crisp as they cook
- au jus ~ you can’t have French dip sliders without the jus! A simple mixture of good quality beef stock, some butter, and a little Worcestershire sauce is all you need to complete the picture.
a dozen cute roast beef sliders in no time!
It’s all about mass production when it comes to sliders, and it’s so satisfying.
- Melt the butter sauce and keep warm.
- Add grilled or caramelized onions to the bottom layer of rolls. I use Hawaiian rolls here.
- Top with a layer of sliced cheese, then a thin layer of sliced roast beef.
- Add one more layer of cheese.
- Back on with the tops of the rolls.
- Slather with that butter herb sauce and bake!
- Your French dip sliders are ready for pull-apart action!
French dip sliders faqs
Absolutely. Any soft, pull-apart 2–3″ roll works ~ just aim for tender, not crusty:
Potato rolls ~ extra soft with a light sweetness (closest vibe to Hawaiian)
Brioche ~ rich and buttery; browns fast, so tent with foil
Parker House/dinner rolls ~ classic, neutral
Plain slider buns ~ soft, no sweetness; super versatile
Pretzel buns ~ sturdier + salty
Gluten-free ~ try Canyon Bakehouse rolls.
Plan 2–3 alongside other dishes, 3–4 if sliders are the main.
Chill rolls 10 min, this will firm them up. Use a long serrated knife and go slow. Turn the slab as necessary to see where your knife is slicing.
You can assemble up to 24 hrs ahead, hold the butter glaze. Glaze and bake just before serving.
see all my game day recipes here
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French Dip Sliders
Equipment
- Sheet pan
- serrated bread knife
Ingredients
for the onions
- 1 large yellow onion
- 1/2 Tbsp unsalted butter
for the butter sauce
- 3 Tbsp unsalted butter
- 1/4 tsp salt
- 1/2 tsp garlic powder
- 1 tsp Dijon mustard
- 1 tsp fresh thyme leaves
for the sandwiches
- 1 package King's Hawaiian Rolls
- 1/2 lb sliced roast beef
- 1/2 lb provolone or Swiss cheese, sliced
for the au jus
- 3 cups beef stock
- 2 Tbsp unsalted butter
- 2 tsp Worcestershire sauce
Instructions
- Halve and thinly slice the 1 large yellow onion. Sauté it in the 1/2 Tbsp unsalted butter until soft and caramelized, about 20 minutes. Keep an eye on them so the onions don't catch on the bottom of the pan. If they do add a tiny splash of water to deglaze it. When the onions are soft and browned, set aside.
- In a small saucepan, melt the 3 Tbsp unsalted butter for the butter sauce. Remove from the heat and stir in the 1/4 tsp salt, 1/2 tsp garlic powder, 1 tsp Dijon mustard, and 1 tsp fresh thyme leaves. Set aside.
- Preheat oven to 350F. Line a baking sheet with parchment paper or aluminum foil.
- Remove the Hawaiian rolls from the package and, keeping the slab intact, slice the entire set of rolls in half horizontally.
- Lay the bottom half of the rolls on the lined baking sheet, face up. Add the caramelized onions, dividing them up between each individual roll, or simply scatter evenly across the surface.
- Next, add a layer of the sliced provolone or Swiss cheese (you'll add a second layer later.)
- Follow with a layer of the 1/2 lb sliced roast beef. I used almost a full half pound for my sandwiches.
- Next add another layer of cheese. Top with the other half of the rolls, and brush the butter sauce evenly over the whole surface.
- Cover the sandwiches with foil and bake for 20-25 minutes, until heated through. Then remove the foil and bake for an additional 5 minutes.
- While the rolls are baking, make the au jus: heat the 3 cups beef stock, 2 Tbsp unsalted butter, and 2 tsp Worcestershire sauce on the stovetop. Taste and adjust as needed, and keep the jus hot until ready to serve.
- Remove the sliders from the oven and allow to cool until they are cool enough to handle. Using a sharp, serrated knife, cut them apart and serve, along with small dipping bowls of warm au jus.
Nutrition
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Just made these for dinner and had to come and let you know they were really good. I had a can of consume (sp?) and it worked great, the flavor was spot on.